Swiss Wine Regions

Glossary of Y

Yeast

Micro-organisms that produce the enzymes which convert sugar into alcohol. In fermentation of grapes, yeast produces primarily ethanol and small quantities of higher alcohols and esters that give a wine its individual character

Young

Wine that is not matured and usually bottled and sold within a year of its vintage.

Glossary by Letter

  • A (21)
  • B (36)
  • C (38)
  • D (17)
  • E (8)
  • F (24)
  • G (5)
  • H (7)
  • I (4)
  • J (2)
  • K (1)
  • L (10)
  • M (25)
  • N (5)
  • O (10)
  • P (23)
  • Q (1)
  • R (13)
  • S (31)
  • T (21)
  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Cabernet franc

Cabernet franc, one of the Bordeaux grapes, is a bit like the little brother of the Cabernet sauvignon grape. Cabernet franc is usually used for blending.

Gamaret

A new variety, developed in 1970 at Pully (Vaud), Gamaret is enjoying a growing success with producers and consumers alike. It produces a wine that is richly coloured and well-structured with sometimes-spicy notes that ages well. Gamaret is a cross between Gamay and Reichensteiner (a white grape.)

Fendant

Fendant is a protected designation and may only be used in Valais for wines made from the Chasselas grape. In contrast to its native France, where it wasn’t too successful as a wine grape, the Chasselas shines in Switzerland.

Water for oxen, wine for kings.

Spanish Proverb

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes